缓释纳米颗粒(CS/HNT-32)的合成及活性食品包装膜的制备

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Yuemei Zhang, Lixin Lu
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引用次数: 0

摘要

为了提高carvacrol (Car)的负载效率,延长其释放时间,延长食品保鲜时间,采用壳聚糖(CS)对改性HNT (NP1)进行二氧化硅羟基化修饰,制备了一种包被层纳米载体(NP2)。研究表明,经过蚀刻处理后,纳米管的管状结构保持完整,Car的加载效率高达32%,比未处理的HNT高4.6倍。随后,NP2制备成功,并保持了稳定的加载效率。为了进一步了解HNT负载Car的机制,我们利用分子模型研究了分子水平上的相互作用,特别关注羟基形成的氢键。得到的纳米复合材料(NP2-Car)具有紫外线和热防护性能。通过将NP2-Car加入到CS基质中,制备出具有有效缓释和抗菌能力的活性膜(CS/NP2-Car),展示了其在食品保鲜方面的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Synthesis of slow-release nanoparticles (CS/HNT-32) and preparation of active food packaging film

To improve loading efficiency and extend the release of carvacrol (Car) for prolonged food preservation, a nanocarrier (NP2) was developed with an encapsulated layer by surface modification of modified HNT (NP1) through silica hydroxylation with chitosan (CS). The study revealed that the tubular structure of the nanotube remained intact post-etching treatment, resulting in a loading efficiency of Car up to 32%, which was 4.6 times higher than untreated HNT. Subsequently, NP2 was successfully prepared and maintained stable loading efficiency. To further understand the loading mechanism of Car by HNT, molecular modeling was utilized to examine the molecular-level interactions, specifically focusing on the hydrogen bonds formed by hydroxyl groups. The resulting nanocomposites (NP2-Car) displayed UV and thermal protection properties. By incorporating NP2-Car into a CS matrix, an active film (CS/NP2-Car) with effective slow-release and antimicrobial capabilities was created, demonstrating its potential for food preservation applications.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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